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Learn to make Hyderabadi Egg Biryani | Restaurant Style Egg Dum Biryani Recipe (एग बिरयानी) with a video tutorial. Egg Dum Biryani is a splendid rice indulgence, satiated with the magic of Indian spices, herbs and spiced hard boiled eggs.
Simply pair the hot egg biryani with some plain yogurt or raita and you are good to go on a supreme food journey where you would meet a riot of flavors.
What do you do when life gives you egg and rice? For me, I either make Biryani, Rice and Egg Curry, Fried Rice or Pulao.
So this weekend when I had some boiled eggs and cooked rice I turned these two delicious ingredients into this famous, filler and popular meal, known as Hyderabadi Egg Biryani | Restaurant Style Egg Dum Biryani.
Biryani:
Biryani is widely preferred rice dish all across India. And Hyderabadi/Deccani Cuisine is the best where it comes to Biryani and Egg-based dishes. Hyderabad is famous for Biryani — a heaven for biryani lovers. They have so many varieties of Biryanis.
Today’s recipe known as Hyderabadi Egg Biryani is one the most favoured amongst all of Biryanis. Today I am sharing traditional ‘Egg Dum Biryani’ in Hyderabadi style.
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What is Hyderabadi Egg Biryani?
Hyderabadi Egg Biryani is an authentic egg dum biryani where you get wonderfully fragrant and so fluffy long grain rice with aromatic and spicy onion tomato masala, and boiled and sautéed eggs.
This flavourful biryani can also be made in a pressure cooker or in an Instant Pot.
How did I get this secret authentic recipe?
I learnt this recipe from one of my husband’s friends. When my dear husband came to Europe, he made some friends. Some of his friends were from ‘Hyderabad’, the capital of the Indian state of Telangana. And they used to make famous egg dishes during the weekends. Such as Hyderabadi Egg Drop Curry, Egg Fried Rice, Egg Masala, Egg Biryani, Egg Sandwich, Egg Paratha and many more.
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What’s the best time to cook Egg Dum Biryani?
The answer is the weekends. Biryani is pieces of art. It’s a love affair, which needs time and patience. No HURRY.
Since Biryani requires time and patience both, most people usually cook it on Sunday evenings for their get-togethers to enjoy the luxurious meal with their family and friends.
My husband tells me, that the boys always made some extra biryani to enjoy the leftovers for the next days lunch.
Ever since we got married, my husband used to talk a lot about the Egg Biryani his friends used to cook. And every time I asked about the recipe, he said: “I don’t know. You know I am not much into cooking, so I have never cooked it myself, I have only devoured it.
But I am sure of one thing, that it is a time taking recipe.”
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So on a fine day, I asked to one of his friends about the Egg Biryani recipe when he visited us. And he was so genuine that he invited us to the dinner next weekend and made this Egg Biryani just to give me the recipe.
And I must say it was one of the most delicious Biryanis I have ever tasted.
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The taste was so intense. The rice felt like they fully absorbed all the spices and masala so well. That taste was something which is really hard to describe in the words. I am seriously not making it up, it was so damn delicious.
And after that day whenever I cook Egg Biryani, I always follow that recipe.
Why you will love this Biryani?
Egg Dum Biryani is a splendid rice indulgence, satiated with the magic of Indian spices, herbs and spiced hard boiled eggs. Easy to make, yet so princely looking dish which makes a palatial dish for parties.
This simple biryani is a budget-friendly dish, and it’s absolutely a crowd pleaser. So when you have a party at your home, you can easily make this delicious egg biryani.
It is so flavorful and delicious. Each spoonful of this Egg Dum Biryani is bursting with breathtaking flavors, and everyone is sure to love it. I can assure you that no one would miss any meat in here.
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You don’t really need a side dish with this.
This is a painless rice dish which can be made with very basic ingredients. The one thing I love most about any type of biryani or pilaf is that you don’t need a side dish to accompany biryani. They are perfect as such, so that they can be served as lunch or dinner with Laccha Onion, raita and chutney.
Simply pair the hot egg biryani with some plain yogurt or raita and you are good to go on a supreme food journey where you would meet a riot of flavors. Yes, this biryani is an extravaganza of exotic flavorings and incredibly woven textures you could think of.
Related: Refreshing Onion Capsicum Pulav
Why should you try this Biryani?
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If you love to experiment with your egg and rice, then this is must recipe for you to try.
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If you love spicy Indian dishes then this Biryani is calling your name.
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If you have some boiled eggs and you don’t know what to do with them, then this Egg Biryani can come to the rescue.
For this recipe I have used store-bought fried onions, but you can simply use homemade deep-fried onions.
Related: Mushroom Peas Corn Pulav
There is no marination needed for this particular recipe. This recipe uses the art of dum cooking. Just start by following my instructions. You will see that dum cooking for 15-20 minutes would give you fragrant and separate fluffy grains of rice.
Hyderabadi Egg Biryani - Egg Dum Biryani (Video Recipe) (Step-by-step photo instructions)
Making Saffron Milk:
- Soak 20 saffron strands 1/4 cup warm milk for 30 minutes. Keep it aside.
Cooking Rice:
- Wash and soak 1.5 cup rice in enough water for about 30 minutes. In a large pot, add 5 cups water, rice, ghee / oil, lemon juice, salt, star anise and cinnamon stick.
- Boil the rice until it is 70% cooked. Drain the excess water and keep them aside.
Roasting Eggs:
- Heat 1 teaspoon ghee in a non-stick pan.
- Add 1/4 teaspoon red chili powder, a pinch of salt, 1/8 teaspoon turmeric powder, 1/4 teaspoon coriander powder, and 1/4 teaspoon biryani masala.
- Prick the eggs with a fork and roast them with the spices over medium heat for 4 minutes, or until the masala is coated well.
- Cut the eggs into halves and roast them for 3 more minutes.
- Once the eggs are done, remove them from heat and set aside.
Making Gravy For Egg Dum Biryani:
- Heat 2 tablespoons of ghee and 1 tablespoons of oil in a non-stick pan.
- When the oil is hot, add the cumin seeds, bay leaf, cinnamon stick, green cardamom, cloves, peppercorns and sauté the whole spices for a few seconds or until fragrant.
- Now, add sliced onions and sauté for 3 minutes or until they are light golden in color.
- Add 1 tablespoon ginger-garlic paste and sauté over medium heat for 2 minutes.
- Add 2 tablespoons cashews and cook for 1 more minute.
- Now add 1 cup sliced tomatoes and cook until they turn mushy.
- Add 1 teaspoon coriander powder, 1 teaspoon red chili powder, 1/4 teaspoon turmeric powder, 2 tablespoons biryani masala, 3 green chilies, 2 tablespoon mint leaves, and 2 tablespoon coriander leaves and cook for 4 minutes.
- Add 1/2 cup yogurt, stir well until combined and cook for 5-7 minutes or until the raw smell is gone.
- Now, add 1/2 teaspoon garam masala powder, salt and mix well again.
- Once mixed, add 1/2 cup water and stir well. Cook for 5 more minutes, or until the gravy thickens up. Turn off the heat. Remove it from the stove and set aside.
For Assembling Biryani:
- Layer 1: Take 1/3rd of the cooked rice and spread it in a pot or handi to form layer 1.
- Layer 2: Now take 3/4th of gravy and spread over rice to form layer 2. Sprinkle 1 teaspoon mint leaves, 1 teaspoon coriander leaves, and 1 tbsp fried onions over it.
- Layer 3: Take 1/3rd of the cooked rice and spread it over gravy to form layer 2. Drizzle with 4 tablespoons of saffron milk over it. Sprinkle 1 teaspoon mint leaves, 1 teaspoon coriander leaves over it.
- Layer 4: Arrange egg halves over layer 3, and add remaining 1/4th of the gravy and spread it well to form layer 5.
- Layer 5: Take 1/3rd of the cooked rice and spread over to form layer 4. Drizzle with 4 tablespoons of saffron milk over layer 4. Sprinkle 1 teaspoon mint leaves, 1 teaspoon coriander leaves, and 1 tbsp fried onions over it. (See how the layers are arranged in this picture below).
Cooking Egg Dum Biryani:
- Seal the rice and gravy filled pot with an aluminum foil and cover tightly with the lid.
- Boil 3 cups of water in a wide pan. Place the rice and gravy pot over it.
- Cook it on medium-low heat for 15-20 minutes. Add more water, if it gets dried up. Turn off the heat. Let it rest for 5 minutes.
- Unwrap the egg biryani.
- Serve egg dum biryani hot with a raita and chutney.
Recipe Card
Hyderabadi Egg Biryani - Egg Dum Biryani (Video Recipe) [Recipe]
★★★★★
(Rating: 4.9 from 478 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 50 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Main | Indian | 4-5 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 275 calories | 1 Plate |
INGREDIENTS
For Rice:
- 1.5 cups basmati rice
- 1/8 teaspoon salt
- 1 tablespoon oil
- 5 cups water
- 1 star anise
- 1 cinnamon stick
- 1 teaspoon lemon juice
for gravy:
- 2 tablespoon ghee/butter
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 2 bay leaf
- 1 cinnamon stick
- 5-6 green cardamom
- 4-5 cloves
- 4-5 black peppercorns
- 1 cup onions, sliced
- 1 tablespoon ginger-garlic paste
- 2 tablespoon cashew nuts, roughly chopped
- 1 cup tomatoes, sliced
- 1/2 cup yogurt (curd)
- 1 tablespoon red chili powder
- 1 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- 2 tablespoon biryani masala
- 3-4 green chilies, roughly chopped
- 2 tablespoon mint leaves, roughly chopped
- 2 tablespoon coriander leaves, roughly chopped
- 2 tablespoon fried onions
for roasting eggs:
- 4 hard boiled eggs
- 1 tablespoon ghee
- 1/4 teaspoon red chili powder
- pinch of salt
- 1/8 teaspoon turmeric powder
- 1/4 teaspoon coriander powder
- 1/4 teaspoon biryani masala
For Saffron Milk:
- 8 tablespoons warm milk
- 20 strands saffron strands
For Assembling:
- 2 tablespoons fried onions
- 2 tablespoons mint leaves, roughly chopped
- 2 tablespoons coriander leaves, roughly chopped
INSTRUCTIONS:
Making Saffron Milk:
- Soak 20 saffron strands 1/4 cup warm milk for 30 minutes. Keep it aside.
Cooking Rice:
- Wash and soak 1.5 cup rice in enough water for about 30 minutes. In a large pot, add 5 cups water, rice, ghee / oil, lemon juice, salt, star anise and cinnamon stick.
- Boil the rice until it is 70% cooked. Drain the excess water and keep them aside.
Roasting Eggs:
- Heat 1 teaspoon ghee in a non-stick pan.
- Add 1/4 teaspoon red chili powder, a pinch of salt, 1/8 teaspoon turmeric powder, 1/4 teaspoon coriander powder, and 1/4 teaspoon biryani masala.
- Prick the eggs with a fork and roast them with the spices over medium heat for 4 minutes, or until the masala is coated well.
- Cut the eggs into halves and roast them for 3 more minutes.
- Once the eggs are done, remove them from heat and set aside.
Making Gravy For Egg Dum Biryani:
- Heat 2 tablespoons of ghee and 1 tablespoons of oil in a non-stick pan.
- When the oil is hot, add the cumin seeds, bay leaf, cinnamon stick, green cardamom, cloves, peppercorns and sauté the whole spices for a few seconds or until fragrant.
- Now, add sliced onions and sauté for 3 minutes or until they are light golden in color.
- Add 1 tablespoon ginger-garlic paste and sauté over medium heat for 2 minutes.
- Add 2 tablespoons cashews and cook for 1 more minute.
- Now add 1 cup sliced tomatoes and cook until they turn mushy.
- Add 1 teaspoon coriander powder, 1 teaspoon red chili powder, 1/4 teaspoon turmeric powder, 2 tablespoons biryani masala, 3 green chilies, 2 tablespoon mint leaves, and 2 tablespoon coriander leaves and cook for 4 minutes.
- Add 1/2 cup yogurt, stir well until combined and cook for 5-7 minutes or until the raw smell is gone.
- Now, add 1/2 teaspoon garam masala powder, salt and mix well again.
- Once mixed, add 1/2 cup water and stir well. Cook for 5 more minutes, or until the gravy thickens up. Turn off the heat. Remove it from the stove and set aside.
For Assembling Biryani:
- Layer 1: Take 1/3rd of the cooked rice and spread it in a pot or handi to form layer 1.
- Layer 2: Now take 3/4th of gravy and spread over rice to form layer 2. Sprinkle 1 teaspoon mint leaves, 1 teaspoon coriander leaves, and 1 tbsp fried onions over it.
- Layer 3: Take 1/3rd of the cooked rice and spread it over gravy to form layer 2. Drizzle with 4 tablespoons of saffron milk over it. Sprinkle 1 teaspoon mint leaves, 1 teaspoon coriander leaves over it.
- Layer 4: Arrange egg halves over layer 3, and add remaining 1/4th of the gravy and spread it well to form layer 5.
- Layer 5: Take 1/3rd of the cooked rice and spread over to form layer 4. Drizzle with 4 tablespoons of saffron milk over layer 4. Sprinkle 1 teaspoon mint leaves, 1 teaspoon coriander leaves, and 1 tbsp fried onions over it. (See how the layers are arranged in this picture below).
Cooking Egg Dum Biryani:
- Seal the rice and gravy filled pot with an aluminum foil and cover tightly with the lid.
- Boil 3 cups of water in a wide pan. Place the rice and gravy pot over it.
- Cook it on medium-low heat for 15-20 minutes. Add more water, if it gets dried up. Turn off the heat. Let it rest for 5 minutes.
- Unwrap the egg biryani.
- Serve egg dum biryani hot with a raita and chutney.
WATCH RECIPE VIDEO: Click the play button and video will load ...
NOTES:
- For this egg dum biryani recipe, I have used store-bought fried onions, but you can simply use homemade deep-fried onions.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/how-to-make-easy-restaurant-style-egg-dum-biryani-recipe/
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